Leakage of Anthocyanins from Skin of Thawed, Frozen Highbush Blueberries (Vaccinium corymbosum L.)
β Scribed by GERALD M. SAPERS; SUSAN B. JONES; JOHN G. PHILLIPS
- Book ID
- 108811147
- Publisher
- Institute of Food Technologists
- Year
- 2006
- Tongue
- English
- Weight
- 669 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1147
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Browning reactions which occurred after crushing fresh blueberries (V accinium corymbosum L) were followed by determination of chlorogenic acid colour density, polymer colour and the level of polymers. A polyphenol oxidase (PPO) activity plays a dominant role in enzymatic browning. Peroxidase (POD)
The most efficient method for polyphenol oxidase (PPO) extraction from Highbush blueberry fruits was the preparation of an acetone powder. No activity was detected after direct extraction with phosphate bu β er (pH 6Γ5) and detergents such as Triton X-100. PPO has been puriΓed 19-fold, by ultraΓltrat